The teaching laboratories with various functions are equipped with excellent infrastructure, effectively meeting the teaching requirements for student innovation, university competitions, graduation projects, and other related activities. 

(1) Professional Basic Laboratory

① Food Engineering Principles Room: It covers the main experimental items of chemical engineering principles, and sets up 8 experimental operations for the “Three Transmission Theory” and common unit operations in chemical processing.

② Food Chemistry Laboratory: It undertakes six experimental teaching projects of food chemistry for undergraduates majoring in food science and engineering.

③ Food analysis laboratory: undertake six experimental teaching tasks of food analysis courses for undergraduate students majoring in food science and engineering.

④ Food Microbiology Laboratory: It undertakes 8 experimental teaching tasks of food microbiology courses for undergraduate students majoring in food science and engineering.

⑤ Food Biochemistry Laboratory: It undertakes six experimental teaching tasks of food biochemistry for undergraduate students majoring in food science and engineering.

(2) Food Technology Laboratory: It is mainly responsible for the teaching of dairy product technology experiment, meat product technology experiment, bakery food technology experiment, fruit and vegetable processing technology experiment, soft drink technology experiment and comprehensive skill training of food processing for undergraduate students majoring in food science and engineering.

(3) Large-scale instrument and equipment laboratory: it is mainly responsible for undergraduate teaching of instrument analysis experiments and experiments related to precision instrument testing skills training for undergraduates majoring in food science and engineering.

(4) Training center: The training center covers an area of 388 square meters and is equipped with five production lines that can continuously produce liquid milk, yogurt, ice cream, milk powder and cheese, with a production capacity of 200kg/h. Students can simulate the complete production line process operation, disassemble and assemble processing equipment, and master the equipment structure and principle, so as to better master the whole process of dairy processing.